1. Advantages:
A. Compare with traditional yogurt, adding SSPS can provide a refreshing and smooth taste.
B. Does not affect the fermentation process and the texture of final product. Therefore, it can be added before fermentation.
C. Can be combined with other gum, such as: pectin, starch, PGA, agar, gellan gum, etc.
D. Reduce the texture of powder to enhance the smoothness of the product.
E. Excellent stability and suitable for UHT, pasteurization, and other sterilization process.
2. Production Process:
A. Chill Fermented Dairy Product - adding stabilizer before fermentation
B. Ambient Fermented Dairy Products - adding stabilizer before fermentation
C. Chill Fermented Dairy Products - adding stabilizer after fermentation
D. Ambient Fermented Dairy Products - adding stabilizer after fermentation
